Located on the first floor of hotel Majestic, Drolma is a cultured, refined, and elite restaurant. The chef, Fermí Puig, combines the renowned French culinary school with his own rigorous knowledge of fine products and a declared esteem for his native cuisine and with it, prepares the most suggestive of dishes.

He combines the use of new technologies and the meticulous work of finding the best ingredients, dedicated to perfection through simplification. The décor is classically refined and the service staff is attentive, well prepared, and able to comment in detail about any of the dishes being served.

Type of food: Chef's original cuisine.
Specialties: The white and black truffles, game and shellfish, salt cod with mortar potatoes. Woodcock with oysters. Rabbit a la Royale. Lobster with Prat chicken and "rossinyols". Lemon meringue tart with zest of orange.
Cellar: 270 world references.
Open: From 13:30h to 15:30h and from 20:30h to 23:00h
Closed Weekly: Sunday. Open Bank Holidays.
Closed for vacation: In August open only at night.